Manager, Restaurant​/Food Service

The Manager (FOH/BOH) will ensure the seamless integration of both front
-of-house and back
-of-house operations. This position will deliver exceptional customer service, maintaining high standards of food quality, and optimizing operational efficiency. The Manager (FOH/BOH) will possess a versatile skill set, including food service management, team leadership, and proficiency in POS systems. By overseeing staff, managing kitchen operations, and ensuring a top-tier guest experience, this position will contribute significantly to the success and reputation of the restaurant.

Additionally, the service manager plays a significant role in driving revenue growth and maintaining a supportive, productive work environment.

• Coordinate daily Front of the House and Back of the House restaurant operations.
• Deliver superior service and maximize customer satisfaction.
• Continuously touching tables and getting to know guests.
• Respond efficiently and accurately to customer complaints.
• Regularly review product quality and research new vendors.
• Organize and supervise shifts.
• Estimate future needs for goods, kitchen utensils and cleaning products.
• Ensure compliance with sanitation and safety regulations.
• Manage restaurant’s good image and suggest ways to improve i .
• Control operational costs and identify measures to cut waste.
• Oversees opening and closing tasks and balances daily and nightly cash drawers.
• Safeguarding their team members and facility by ensuring all Safey & Security Policies are adhered.
• Maintain relationships with vendors/ suppliers to ensure timely and cost-effective deliveries.
• Have general understanding of budgets and how to analyze sales data to meet revenue goals while controlling cost from food waste and labor.
• Assist General Managers in overseeing the proper handling of cash including accurate DSR, petty cash, and making bank deposits and logging all deposits using the Cash Deposit Log.
• Manage day
  -to-day operations of the restaurant, including opening and closing procedures, staff scheduling, and shift management.
• Uphold company policies, procedures, and values, promoting a positive brand image and culture of excellence among team members.
• Maintain inventory levels, order supplies, and manage food and beverage costs to optimize profitability and minimize waste.

• Understand Areas of Responsibility as assigned by General Manager.
• Monitor food and beverage preparation, presentation, and quality standards, ensuring compliance with recipes, portion sizes, and food safety regulations.
• Ensure all facilities concerns are reported to the General Manager and submit maintenance/repairs through the proper channels.
• Train, motivate, and mentor team members by providing guidance, coaching, and performance feedback to foster a positive work environment and promote employee development.

• Vision (far) – Ability to see clearly objects at a far distance (20 feet or more). Corrective lenses permissible.
• Vision (near) – Ability to see clearly printed material at close range (12 inches or less). Corrective lenses permissible.
• Vision (other) – Ability to distinguish between and among colors. Ability to exercise depth perception to determine space and distance relationships. Ability to exercise peripheral vision to be aware of objects within a large area while eyes are focused on one object.
• Hearing – Ability to hear in one or both ears so that verbal communication can be received, understood and acted upon in either a face
  -to-face or a telecommunications basis.
• Speaking – Ability to express oneself verbally with clarity on either a face
  -to-face or a telecommunications basis.
• Touching – Ability of body parts, usually fingers and hands, to ascertain the texture…